Have you ever seen these little Madeleines cuties in the bakery and wanted to try to make them, but they’re French, and so they’re probably hard? I mean, macarons are hard (so they say), so isn’t all French pastry hard?
These Madeleines are so easy and delicate, the hardest part is buying the darn Madeleine pan. They mix quickly, they cook quickly, and if you’ve got a microwave or are better than I am at using your double-boiler, they dip easy. They’re the perfect answer to last-minute guests, barbecues, and bake sales.
Don’t forget to dip them in chocolate.
Give them a shot, put your spin on them, and tell me what you think!
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Madeleines To Die For
- Preheat oven to 375
- Combine all ingredients until smooth dough forms
- Bake in ungreased Madeleine pan for 12-15 minutes, until golden brown